How to make kimchi soup How to make kimchi soup

Ingredients for the three-silk kimchi soup:

Ingredients: 100 grams of sour cabbage.

Excipients: 25 grams of ham, 25 grams of winter bamboo shoots.

Seasoning: 5 grams of cooking wine, 2 grams of monosodium glutamate, 2 grams of soy sauce, 2 grams of salt.

Features of the three-threaded kimchi soup:

Sour and salty and palatable, light and greasy.

Preparation of three-threaded kimchi soup:

1.Shred the sauerkraut, winter bamboo shoots, and ham separately and put them in a bowl;

2.Place the soup pot on the fire, pour in the consommé and bring to a boil;

3.Add Shao wine, refined salt, soy sauce, wait for the soup to boil, and then pour into the soup.

Food is a restraint. Sauerkraut cabbage: Sauerkraut should not be eaten with persimmons, which can cause gastrolithiasis.

Simple and delicious. Boil a small amount of water in a clean pot, put salt in it, Sichuan pepper, pickled pepper (sold in dry material stores), large material packets, ginger and garlic, boil for 10 minutes, wait for the water to cool, put the prepared white and radish in and seal it, and it will be OK for about three days. I only did it two days ago, and it's not bad.

My husband likes to eat it (note: the dish is to be dried in raw water).

It looks super delicious! Korean girl teaches you how to make authentic kimchi soup.

The kimchi soup is made as follows:

Ingredients Tools: 200 grams of kimchi, 1 piece of old tofu, 1 box of pork belly, 1 4 onions, 2 slices of ginger, 1 tablespoon of Korean hot sauce, appropriate amount of salt, half a green onion, 1 handful of chopped green onions, hot water, casserole.

1. First of all, cut all kinds of ingredients first, shred the onion, and cut the pork belly slices into small slices. If you want tofu, just cut it into your favorite size.

2. If you feel that it is difficult to take out the tofu completely in the boxed tofu, I will teach you a little trick here, turn the tofu box upside down, and use a knife to cut off the four corners of the plastic box, and the tofu will fall out.

3. Put hot oil in the pan and stir-fry the onion until fragrant.

4. Add half of the chopped green onions and pork belly to fry together, if you are afraid of fishy, you can add two slices of ginger, if the meat is very fresh, you can not add it.

5. Pour hot water to cover the ingredients, and then add a large spoonful of Korean hot sauce.

6. Then add the tofu and half of the kimchi. Cook for 10 minutes, then add the remaining kimchi and green onions. In this way, the taste of kimchi will be stronger, and the green onions will not be so good that they can't be eaten.

Finally, add salt to flavor and cook for another five minutes, and the kimchi soup is complete.

I have two methods, I have tried both, and it is very cool!

Method 1: Ingredients: spicy cabbage (raw material is Chinese cabbage pickled for more than a month), tofu, pork belly, garlic.

Method: Cut the whole kimchi into small pieces, add pork belly or dried sea fish and boil for more than 1 hour to make the kimchi soft, add tofu after the soup is thick, and boil again.

Note: The longer the simmering time, the better, to bring out the rich flavor of the kimchi.

The simple kimchi soup recipe is something you learned from Koreans.

1.Cut the whole kimchi into small pieces, and make sure the spicy cabbage tastes pure, otherwise it will affect the taste of the soup.

3.Probably after the oil is stirred well, add the green onion and onion, the green onion can be more scum, but the onion must not be too much, it will overshadow the taste of the soup.

4.When the kimchi is almost cooked, add water and decide the amount yourself.

5.When the water boils, add the chopped pork belly.

6.Wait until the meat is cooked. Because the amount of water added is different, the saltiness of the taste is also different, add more water if it is salty, and add salt when it is light.

Well, the simple and delicious kimchi soup is ready, hehe!

Kimchi soup preparation:

Ingredients: 200 grams of kimchi, 1 piece of old tofu, 1 box of pork belly, 1 4 onions, 1 tablespoon of Korean hot sauce, appropriate amount of salt, half a green onion, 1 handful of chopped green onion.

Steps: 1. First of all, cut the various ingredients first, cut the onion into shreds, and cut the pork belly slices into small slices. If you want tofu, just cut it into your favorite size.

2. By the way, if you feel that it is difficult to take out the whole tofu in the box, here is a little trick that I learned from a chef when I took a cooking class. Turn the tofu box upside down, use a knife to cut off the four corners of the plastic box, and the tofu will fall out. Isn't it amazing.

3. Put the onion in the hot oil and stir-fry until fragrant.

4. Add half of the chopped green onions and pork belly to fry together, if you are afraid of being fishy, you can add two slices of ginger, if the meat is very fresh, you can not add it.

5. Pour hot water to cover the ingredients, and then add a large spoonful of Korean hot sauce.

6. Then add the tofu and half of the kimchi. Cook for 10 minutes, then add the rest of the hail spring kimchi and green onions. In this way, the kimchi flavor will be stronger, and the green onions will not be so rotten that they cannot be eaten. Finally, add salt to taste, simmer for another five minutes, and the kimchi soup is complete.

Kimchi soup is a Korean dish that is rich in crude fiber, which moistens the intestines and helps digestion. The main ingredients of kimchi soup are pork and cabbage, and the taste is sweet and spicy. The following is the basic method of kimchi soup that I have compiled for you, for your reference, welcome to read!

Ingredients:Chili pepper....1 tablespoon, chopped garlic....1 tablespoon green onion....1 pc, pork....100g, spicy cabbage....Half a tree, sugar....1 tablespoon, cooking oil....2 tablespoons, sesame oil....1 tablespoon, sticky cake....About 1 small cup.

StuffyMethodOne:

1.Spicy cabbage: Choose a slightly sour spicy cabbage and cut it into 4cm sizes.

2.Pork: Cut into 2cm sizes.

3.Green onion: Cut crosswise, then cut into 4cm size.

4.First put oil in the pot to fry the pork, after the color of the pork has changed, then add the spicy cabbage to fry together.

5.Then after putting the appropriate water, add the sugar and chili peppers.

6.After the spicy cabbage is half-cooked, put sticky cake, green onion, garlic, sesame oil, etc., and cook it for a while.

Method 2:

Ingredients: 1 bowl of Korean spicy cabbage, 1 large bowl of rice washing water (about 500 ml), 1 medium potato, 1 small onion, 1 handful of soybean sprouts, 1 handful of enoki mushrooms, 1 piece of tofu, 1 small piece of pork belly (beef is also acceptable).

Seasoning: 1 small slice of green onion, 1 tablespoon of chili powder, 1 2 tablespoons of sugar, 1 tablespoon of garlic paste, 1 2 tablespoons of ginger puree, 2 tablespoons of cooking wine, 1 tablespoon of sesame oil, 1 tablespoon of soybean pasto.

Ant Pure Fighting Method:

1. Peel the potatoes and cut them into slices, cut the onions into shreds, cut the pork belly into slices, cut the kimchi into 1 bite, and cut the green onions diagonally into sections for later use.

2. Add garlic, ginger, cooking wine, sesame oil, sugar and chili powder to the pork belly slices and marinate for 10 minutes.

3. Pour a little sesame oil into the clay pot, then add the marinated pork belly slices and fry over low heat until they change color, then add the shredded onion and kimchi and stir-fry for 2 minutes.

4. Pour rice washing water into the pot, turn the heat to high, and then add the sauce.

5. Put the potato slices in the pot and cook for 2 minutes, then add the bean sprouts, tofu and enoki mushrooms in turn and cook until boiling.

6. Finally, put the chopped green onion into the pot and blanch it to enhance the flavor.

Intimate advice:

1. There are many changes in Korean kimchi soup, and different ingredients will change a variety of fresh flavors, and the methods are relatively similar, the meat can be made with pork belly, beef or chicken, and if you put in seafood, you can make seafood soup with pickled pants.

2. Korean kimchi is fermented for a longer time and has a better taste than sour.

3. The soup made with rice washing water will be thicker, and the rice will be gently rinsed with water for the first time when steaming the rice, and then the water can be left behind.

Many people have a soft spot for soaking in the soup, and it is something that most people like'One of the foods, so what are the recipes for kimchi soup? What to do? Let's find out with me! Welcome to read the reference!

Method 1

1. Wash the garlic, add a little salt, and mash it into garlic paste.

2. 1 tablespoon of Korean hot sauce.

3. Cut the pork belly into thin slices, cut the onion into cubes or shreds, and cut the tofu into small pieces.

4. Cut the spicy cabbage into small pieces.

5. Wash the bean sprouts and pinch off the roots.

6. Heat the oil pan slightly, add the garlic and stir-fry over low heat until fragrant.

7. Add the pork belly and stir-fry until it changes color.

8. Add the onion and stir-fry until the onion is translucent.

9. Add kimchi, stir-fry well, and stir-fry a little red soup.

10. Add a tablespoon of Korean hot sauce and continue to stir-fry well.

11. Add enough rice water to the stir-fried ingredients at one time, bring to a boil over high heat, and simmer over low heat for 5 minutes.

12. Add the bean sprouts and tofu, bring to a boil, and simmer for 5 minutes.

Sell the mess 13, add salt and chicken essence to taste, out of the pot that is in the cherry.

Practice 2

1. Prepare 200 grams of cucumber kimchi, 400 grams of tofu, 400 grams of pork belly, 30 grams of fungus, 1 carrot, 1 tomato, 1 red bell pepper, 5 jujubes, 3 slices of ginger, 3 cloves of garlic, green onion leaves, and half a teaspoon of salt.

2. Spread the cucumber pickles and ginger slices on the bottom, and then spread a layer of pork belly.

3. Spread some tofu and fungus.

4. Spread tomatoes, bell peppers and tofu.

5. Continue to spread slices of meat and carrots. Home-cooked recipes.

6. Finally, spread some cucumber pickles, sprinkle jujubes, and add water. Bring to a boil over high heat, turn to a simmer and simmer for 20 minutes, add salt to taste.

Method three

1. Cut the kimchi into sections (keep the soup), cut off the shrimp head and whiskers.

2. Wash the squid and cut it into thin rings; Soak the vermicelli in water until soft; Wash the green onion and cut into sections.

3. Rinse the nails with clean water, put them in boiling water and blanch them slightly, and then rinse them with water as soon as they open the shell.

4. Put a little oil in a hot pot, stir-fry the chives and ginger slices, then add the Korean kimchi and stir-fry, then add the kimchi soup and rice washing water to boil the soup.

5. After the soup boils, add shrimp, squid, flower nails and vermicelli and cook for 5 minutes, add salt and chicken powder to taste, and add coriander to garnish.